A blend of spices and squash creates a savory accent to this quinoa dish.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
8
calories
121 per serving
ingredients
- 1-1/2 cup quinoa
- 1-1/2 cup homemade chicken stock
- 3/4 teaspoons cumin seeds, toasted and ground
- 3/4 teaspoons coriander seeds, toasted and ground
- 1/4 teaspoons saffron threads
- 1/2 teaspoons cinnamon, ground
- 3/4 teaspoons kosher salt
- 2 tablespoons pomegranate molasses
- 1 tablespoons extra virgin olive oil
- 1 cup butternut squash, cut into half-inch dice
- 1/2 yellow onion, cut into half-inch dice
- 2 large carrots, cut into half-inch dice
- 1-1/4 teaspoons kosher salt
- 2 scallions, white and green parts, chopped
- 1/4 cup cilantro, chopped
directions
Prepare Quinoa
Rinse quinoa under running water for 2 minutes. (This step is very important or else it will taste bitter). Bring quinoa, stock, spices, saffron, cinnamon, salt to boil in a medium saucepan. Once boiling, turn down the heat. Cover and let simmer for about 20-25 minutes, until the liquid is fully absorbed and the quinoa is tender. Remove from heat and stir in the pomegranate molasses.
Sauté Vegetables
Heat the oil in a very large sauté pan. Add the squash, onions and carrots, and salt. Cook until all vegetables are soft but not soggy, about 5 more minutes. Remove from heat, cool slightly and mix in with the quinoa.
Serve
Just before serving, stir in scallions and cilantro. Serve warm or at room temperature. In spring or summer, substitute fresh, uncooked apricots for the butternut squash.
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